Method

01

For candied lemon and orange, blanch citrus slices three times, changing water each time. Drain well. Meanwhile, bring sugar and 375ml water to the boil in a wide saucepan. Add citrus slices and cook over low heat until translucent (45 minutes-1 hour). Add juice, transfer to a non-reactive container and cool.

02

Bring milk and pouring cream just to the boil in a saucepan over medium-high heat.Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk mixture over yolks then return to pan, stirring over low heat until thick (5-10 minutes). Cool over ice, add lemon and orange rinds, churn in an ice-cream machine until semi-frozen.

03

Meanwhile, whisk thickened cream to soft peaks, then fold through semi-frozen mixture. Transfer to a 2-litre rectangular tin lined with plastic wrap, freeze until firm (2-4 hours). Dip in hot water to remove semifreddo, slice and serve with candied lemon and orange.